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Health & Nutrition >> Health Articles >> news article templatesMain >> Chicken, Shitake and Chinese broccoli stir fry

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Stir fry, Stir Fry, Stir Fry, part of the aussie staple diet, try this tasty treat.

Quick run down

Preparation time: 25 minutes
Serves: 4
Cost: per serve: $4.45

Ingredients

3 tablespoons salt-reduced light soy sauce
2 tablespoons hoi sin sauce
200g rice stick noodles
2 teaspoon peanut oil
400g skinless chicken breast fillets, thinly sliced
1 onion, cut into thin wedges
3cm piece ginger, peeled, cut into thin matchsticks
150g shitake mushrooms, halved
200g green beans, trimmed, cut into 4cm lengths
1 bunch Chinese broccoli, leaves and stalks separated, sliced

Putting it together

1.     Combine soy and hoi sin sauce in a small bowl. Set aside. Place rice stick noodles into a large bowl.
        Cover with boiling water and set aside to soak for 5 minutes. Drain well

2.    Meanwhile, heat half the oil in a wok or frying pan over high heat. Cook chicken in batches for 2–3 minutes,
       or until golden. Remove from wok and set aside.

3.    Return wok to high heat and add remaining oil, onion and ginger. Stir-fry for 2 minutes.
       Add mushrooms and stir-fry for

4.    Add onion to casserole and cook, stirring until soft.
       Add tomatoes and stock, and bring to boil. Return pork to casserole, cover and bake for 45 minutes.

5.    Return chicken to wok with Chinese broccoli leaves, noodles and combined sauces. Toss until everything is
       coated and leaves are just wilted.

Serving

Serve immediately